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Exactly. This is the difference. Spot on!! Any other explanation is inaccurate supposition.

Ah, yes, kaffir lime. I consider that to be Thai cuisine and I don't cook thai (allergic to coconut), so that's not something I've ever used. I can see that if you cook Thai that you wouldn't use that much outside of that cuisine. Methi is just fenugreek, and I do use that for other dishes...

That's interesting. To which spices do you refer? I actually find that most of the spices are fairly common for other things I cook. I do cook Middle Eastern, North African, and Mexican a lot, though, in addition to a LOT of other ethnic foods including Indian. I was just looking at my spice...

There has not been an Indian dish that we didn't like from any region of India. Seriously. I know that sounds trite, but it's one of our favorite cuisines, including dd's (who is 9). If I had to pick a favorite dish, I think it would be Mattar Paneer. Dh's would probably be Bindi Masala, and...

I make a lot of crêpes and I've never wanted them to be anything other than what they are. I'm trying to imagine what you would *do* with crispy crêpes because their very nature is to fill and fold and that pillowy goodness of them makes them special. I'm not very creative, so I'd love to hear...

I browsed through the thread and I don't think I saw this one...our favorite by far is Trader Joe's Bold and Smoky Kansas City Style. It's not overly smoky, a tiny bit sweet, not vinegary, and thick and sticky (although I'm not sure if it's as thick as the pp prefers). By far it has become our...

I used the same amounts in the past and that didn't happen. I wonder, should I stir the fat into the batter once I put it in the muffin tins? I don't remember doing that. Perhaps the teaspoon of fat that I remember was to be divided among the six, because your explanations certainly sound...

I made roast with yorkshire pudding yesterday. I used the drained beef fat to make the pudding. As I always do, I added about a teaspoon of the fat into each of the little muffin compartments and heated it up in the oven. I filled the tins with the batter and put it back in the 400*F oven...

We just finished our Labor Day meal. I have to say that it was amazing. All props go to the ingredients. Whole foods rock. Gorgonzola crusted filet mignon (grass fed, non-certified organic), corn on the cob from just around the corner, tomatoes from our garden, baked yukon gold potatoes, and...

Trader Joe's (and Aldi at Christmas time) carries a puff pastry (in sheets) that is 100% natural.

I am as well. The nice thing about puff pastry is that (some brands) are 100% natural and with all of those yummy whole ingredients in the recipe, it seems such a shame to put it all on a highly processed base of chemical bread. I'd say go for puff pastry if you can get it for this recipe...

You're welcome! No problem. Hope all goes well!

I love the idea! We occasionally eat this way for a meal. I usually distinguish hors d'oeuvres from appetizers. I think of an appetizer as a "starter" to the meal that goes with the theme and is eaten with utensils. Hors d'oeuvres, I think as more two/three-bite composed foods that you can...

Robo - what does this mean? I only know the term escalope in regards to thinly cut meats. I've just never seen the term (or a variation of it) used for dessert and want to make sure I'm not missing something delicious. :chef:

Thanks for the ideas, snip!!

I'm so happy to see such a thread, already. I am ready for summer to be OVER and autumn is my favorite time of the year. I don't have to do much planning for Thanksgiving, though. We really enjoy tradition here, so our Thanksgiving is probably quite boring from a foodie point of view...

What are some of your favorite meals to bring to ill friends? This would be a meal consumed that day, not something to freeze ahead (which is what I usually do for friends who are about to have a baby). The meal would probably be refrigerated and heated up by the recipient. I'm not really...

It's not about avoiding a germ (or bacteria in this case). It's about avoiding an unsafe practice. It's like not using your seat belt. 99% of the time it wouldn't matter because you're probably not going to be in an accident. But why tempt fate? It's really not difficult to just buckle up...

No, onion is not is acidic. When I am referring to "low acid" and "high acid", it is in regards to the canning rule of thumb of a pH greater or less than 4.6, which is that important number to know and the basis for the USDA guidelines of pressure or water bath canning. I'm not talking about...

dcSaute - please go back and reread my posts. I don't think you really read what I wrote. You are actually repeating me (and the link I referenced). Foods that are high in sulfur tend to be low in acid... that makes them more PRONE to botulism, which was my only point in mentioning the high...

It's the sulfur content in garlic that makes it so dangerous to keep in oil, even refrigerated and even roasted. The guidelines are that you can keep it roasted and covered in oil up to three weeks. Not forever. Then again, each person has to do what they feel is in their own best interest...

:lol: Neighbors gave it to us!!!

According to the US Department of Agriculture, canning garlic has no established safe canning process. Not an option for me. http://www.uga.edu/nchfp/publications/uc_davis/uc_davis_garlic.pdf They are already stored in pantyhose. They just are reaching the end of their life... harvested this...

Thanks all! It is stored in a cool, dark place now. But like everything, even root vegetables, it's reaching the end of its life. You can store it only so long. I need to do something with it.

I have a lot of garlic and I'm wondering what the best way to keep it would be. I have a nice, cool, dark area of my basement to keep it, but I need to do something with it soon, as I've had it for a couple of months and it's beginning to show its age. I'm not going to freeze the raw cloves...